Chakkarai Pongal | For Beginners with Step by Step Pics ~ Pongal Special
chakkarai pongal or sakkarai pongal recipe with step wise photos.
Prep Time10 mins
Cook Time45 mins
Total Time40 mins
- Raw Rice – 1/2 cup
- Yellow moong dal – 2 tbsp
- Grated Jaggery – 2 cups
- Water – 4 + 1/4 cups
- Milk – 2 cups
- Cardamom – 1
- Edible camphor – 1 pinch
- Cashew nuts – 7 to 8
- Ghee – 4 – 5 tbsp
Heat a pan and dry roast the Yellow moong Dal (paasi paruppu) over a low flame till the aroma arises taking care not to change its color.
Wash rice and soak for 10 mins.
Meanwhile grate and measure jaggery. Measure 1/4 cup of water in a vessel and put the grated jaggery in it. Mix well and then keep it on the stove and heat it. Stir till the jaggery completely dissolves.
Pass the jaggery syrup through a fine sieve to remove any impurities. Return the syrup to the vessel and bring it to a bubbling boil. No need for any string consistency. Keep it aside.
Heat a wide bottomed pan with milk and 4 cups of water and bring to a boil. Add both the rice and moong dal. Mix well and close with a lid leaving a small opening and let it cook over medium flame.
Keep stirring the rice in between and by the time you finish the above steps the rice would have been cooked, mushy. All the water and milk would have been absorbed and it will be in a semi solid state. When pressed between your fingers it should be easily mashable and appear mushy.
Now add the jaggery syrup and mix well. You will see the pongal liquefying again but not to worry. Cook for another 7-10 min over medium-low flame till it further thickens again.
Heat 2 tsp of ghee and roast the cashew nuts to a golden brown and keep it aside. Pound the cardamom seeds and keep it ready. Discard the skin.
To the chakkarai pongal add crushed cardamom seeds, edible camphor (pachcha karpooram), ghee roasted cashew nuts and the remaining ghee and mix well and cook for a minute.
Transfer to the serving bowl and serve hot with some ghee drizzled on top.